Learner Guide-AUMAMA002 Work effectively in teams SHB Units of competency AHCPMG308 Implement

Units of competency AHCPMG308 Implement pest management strategies FDFFS1001A Follow work procedures to maintain food safety AHCPLY204 Collect and pack eggs for human consumption AHCBIO202 Follow site quarantine procedures If you require RPL Kits with comprehensive benchmarking

egg and farinaceous dishes Group C SITHCCC012 Prepare poultry dishes Group C SITHCCC013 Prepare seafood dishes Group C SITHCCC014 Prepare meat dishes Group C SITHFAB002 Provide responsible service of alcohol Group C SITXFSA002 Participate in safe food handling practices Group C SITHPAT006 Produce desserts Group C SITXINV002 Maintain the quality of perishable items Group C SITHIND002 Source and use information on the hospitality industry Group C Additional electives SITHIND001 Use hygienic practices for hospitality service BSBADM502 Manage meetings BSBRES401 Analyse and present research information SITHCCC019 Produce cakes

Core units MSMENV272 Participate in environmentally sustainable work practices MSMSUP100 Apply workplace context to own job MSMSUP102 Communicate in the workplace MSMWHS110 Follow emergency response procedures MSMWHS200 Work safely Elective units MSMOPS400 Optimise process/plant area MSMOPS401 Trial new process or product PMAOPS405 Operate complex control systems PMAOPS410 Operate remote production facilities PMAOPS411 Manage plant shutdown and restart MSMSUP404 Coordinate maintenance MSMSUP405 Identify problems in fluid power system MSMSUP406 Identify faults in electronic control MSMWHS400 Contribute to WHS management system MSMWHS401 Assess risk MSS403085 Ensure process improvements are sustained MSS403011 Facilitate implementation of competitive systems and practices MSS405013 Facilitate holistic culture improvement in an organisation MSS403086 Improve cost factors in work practices MEM18011C Shut down and isolate machine/equipment MSMBLIC001 Licence to operate a standard boiler MSMBLIC002 Licence to operate an advanced boiler MSL952001 Collect routine site samples MSL973013 Perform basic tests MSMENV172 Identify and minimise environmental hazards MSMOPS100 Use equipment If you require RPL Kits with comprehensive benchmarking

eggs and farinaceous dishes SITHKOP010 Plan and cost recipes SITXFSA007 Transport and store food SITXCCS014 Provide service to customers SITXCCS015 Enhance customer service experiences SITXWHS006 Identify hazards

maintain and test response equipment AHCNSY302 Receive and dispatch nursery products FWPCOT2255 Store materials FWPCOT2254 Maintain chainsaws If you require RPL Kits with comprehensive benchmarking

Learner Guide-AUMAMA002 Work effectively in teams SHB Units of competency AHCPMG308 ImplementOur learner guides contain everything you need to begin training your learners. The learner guides have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of best practice holistic delivery We provide all documents to you in Microsoft Word format, so you can easily customise them as required. You are free to rebrand and reproduce